GLUTEN-FREE CORN-GRAPE MUFFINS
If you can't find the specialty flours andstarches at your grocery store, you can getthem at bobsredmill.com.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h25m
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Line a 12-cupmuffin tin with baking cups, and lightlycoat each with cooking spray.
- Whisk together cornmeal, sugar, rice flour, potato starch, tapioca starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk together buttermilk, oil, and eggs in a medium bowl. Fold buttermilk mixture into cornmeal mixture, thengently fold in 1 cup grapes until combined.
- Spoon batter into baking cups, fillingeach three-quarters full. Top with remaining1/2 cup grapes, and sprinkle with remainingtablespoon sugar. Bake until a toothpick insertedinto the center of each comes outclean, about 25 minutes. Transfer pan to awire rack, and let cool for 10 minutes. Turnout muffins onto rack. Let cool completely.
Nutrition Facts : Calories 150 g, Cholesterol 37 g, Fat 5 g, Fiber 1 g, Protein 3 g, Sodium 187 g
MORNING GLORY MUFFINS
Hearty and healthy, these muffins are packed with grated apples, carrot, coconut, and golden raisins. Pepitas replace the usual walnuts. They're made with half whole-wheat and half all-purpose flour.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a large bowl, whisk together both flours, baking powder, baking soda, cinnamon, and salt. Reserve 1 tablespoon chopped pepitas; whisk the rest into flour mixture. In another bowl, whisk together oil, brown sugar, eggs, and milk until smooth. Stir in carrot, apple, coconut, and raisins. Make a well in flour mixture; pour in egg mixture and stir together until just combined (do not overmix). Divide batter evenly among muffin cups, filling each all the way. Sprinkle tops with reserved pepitas.
- Bake until golden and a toothpick inserted in center of muffins comes out clean, 22 to 25 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.
CORN MUFFINS
Corn's natural sweetness lets these simple muffins veer in to sweet or savory territory with ease.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Butter a standard muffin tin. Combine cornmeal, flour, baking powder, baking soda, and salt in a large bowl; whisk to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until mixture is light and fluffy. Add egg; beat until it is fully incorporated. Add vanilla. Add flour mixture and sour cream in four alternating batches, starting with the flour; beat until mixture is just combined.
- Spoon 1/4 cup batter into each prepared cup. Bake until tops are nicely golden, 15 to 17 minutes. Remove from oven; let cool in pan 15 to 20 minutes before transferring to a wire rack. Serve warm or at room temperature.
GLUTEN FREE BUTTERMILK CORNBREAD MUFFINS FROM THE BAKING BEAUTIE
If you like sweet, moist cornbread then this is the last recipe you'll ever need. My husband, who does not like cornbread, said "wow, this is really good" and he does not hand out comments like that often. Easy to make and super delicious! Recipe from thebakingbeauties.com You can reduce the amount of sugar if you like, and if your gluten free all purpose flour already has xanthan gum, you can omit that. You can also pour it into a greased, preheated cast iron skillet (or baking vessel of your choice) if you don't feel like making muffins. Turns out terrific, just increase the baking time.
Provided by The Frugal Cheflady
Categories Quick Breads
Time 25m
Yield 12 muffins, 8 wedges, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. (if you're using a cast iron skillet, now is the time to add some oil or fat of your choice and put it in the oven to preheat).
- In a microwave safe bowl, melt butter. Stir in sugar.
- Add eggs and stir to combine.
- Stir in buttermilk.
- Add dry ingredients and stir until few lumps remain.
- Scoop into prepared muffin tin (or pour into greased skillet/baking dish).
- Bake for 20 minutes in preheated oven, or until a toothpick inserted into the center comes out clean. (30-40 minutes in a skillet/baking dish).
- Allow to cool in pan for 5 minutes before removing to cooling rack. Best served warm.
Nutrition Facts : Calories 251.6, Fat 13.5, SaturatedFat 7.9, Cholesterol 78.2, Sodium 380.7, Carbohydrate 30, Fiber 1.1, Sugar 18.3, Protein 3.9
CARROT-CURRANT MUFFINS
With a pinch of cinnamon and a handful of dried currants, these moist muffins taste like a hybrid of carrot and spice cake.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h25m
Yield Makes 14
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line 14 cups of two 12-cup muffin tins with baking cups, and lightly coat each with cooking spray.
- Whisk together flours, sugar, baking powder, 1/2 teaspoon salt, and the cinnamon in a large bowl. Whisk together yogurt, oil, eggs, and egg whites in a medium bowl. Fold yogurt mixture into flour mixture, then gently fold in carrots and currants until combined.
- Spoon batter into baking cups until each is three-quarters full. Bake until a toothpick inserted into the center of each comes out clean, about 25 minutes. Transfer pans to wire racks, and let cool for 10 minutes. Turn out muffins onto racks, and let cool completely.
Nutrition Facts : Calories 158 g, Cholesterol 31 g, Fat 5 g, Fiber 2 g, Protein 4 g, Sodium 208 g
GLUTEN-FREE CORN-CHEDDAR MUFFINS
Rice flour, potato starch, and a little bit of tapioca starch sub in for all-purpose flour in this savory, gluten-free muffin.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h25m
Yield Makes 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Line a 12-cupmuffin tin with baking cups, and lightlycoat each with cooking spray.
- Whisk together cornmeal, sugar,the rice flour, potato starch, tapioca starch,baking powder, and 1/2 teaspoon salt in alarge bowl. Whisk together buttermilk, oil,and eggs in a medium bowl. Fold buttermilkmixture into cornmeal mixture, thengently fold in cheddar cheese and thyme until combined.
- Spoon batter into baking cups, fillingeach three-quarters full. Bake until a toothpick insertedinto the center of each comes outclean, about 25 minutes. Transfer pan to awire rack, and let cool for 10 minutes. Turnout muffins onto rack. Let cool completely.
Nutrition Facts : Calories 152 g, Cholesterol 39 g, Fat 5 g, Fiber 1 g, Protein 5 g, Sodium 236 g
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GLUTEN-FREE CORN MUFFINS RECIPE | KING ARTHUR BAKING
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4.4/5 (33)Calories 212 per servingTotal Time 2 hrs 32 mins
- Combine the gluten-free flour and cornmeal in a large mixing bowl., Pour the buttermilk or cream into the bowl, and stir to evenly moisten the flours.
- Cover and let sit for 2 to 3 hours, or in the refrigerator overnight., When you're ready to bake, preheat the oven to 375°F.
- Grease the wells of a 12-cup muffin tin, or line with papers and grease the insides of the papers., Add the butter, honey, egg, baking powder, baking soda, and salt to the moistened flours and beat at high speed for 1 to 2 minutes.
- This isn't like a wheat-flour muffin, where you have to worry about them getting tough: the beating helps to develop the structure of these muffins., Scoop the batter into the wells of the prepared pan, and bake the muffins for 22 to 24 minutes, until they appear set; a toothpick inserted into the center of one of the muffins in the middle of the pan should come out clean., Remove the muffins from the oven and put the pan on a rack; transfer the muffins from the pan to a cooling rack after 5 minutes, so they don't steam.
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